Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

This study examines the effect of juices and non-Saccharomyces yeasts on physicochemical properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of fruit juices and eight non-Saccharomyces yeasts were evaluated, and the results show significant phenotypic diversity within these yeasts for wine fermentation on a range of substrates. Substantial variations in indicators such as total acid, sugar content and organic acid content were observed, which were caused by selection of both yeasts and juice types. These differences in characteristics had an impact on consumer preference. Considering overall acceptance by the panelists, correspondence analysis showed that Pichia kluyveri X31-10 (Pk31) was the most suitable strain for apple juice fermentation, and Fuji apple juice was the best substrate for this fermentation. A partial least-squares regression model of aroma characteristics against aroma components revealed that acetate esters were the primary contributors to tropical fruit aroma notes of ciders from Pk31. Additionally, 1-butanol, 3-methyl-, acetate; acetic acid, hexyl ester; and acetic acid, pentyl ester have been implicated as characteristic volatiles associated with Pk31.